Carrots, zucchini, squash and garlic come together as a lovely vegetable medley, seasoned with cayenne pepper and an optional ham bone to add depth to the soup’s flavor. Your little chefs will love decorating their soup with heart healthy grain quinoa. This recipe won the Recipalooza Kids Cook Monday contest with Playnormous and the Children’s Museum of Houston. It comes to us from Allison of Coventry, Rhode Island.
Together: Cut carrots, zucchini and squash into large pieces. Dice the onion and garlic cloves.
Adult: Place the olive oil in a sauté pan over medium-high heat. Add the diced onion and garlic and sauté for 3-5 minutes, or until golden brown and fragrant.
Together: Combine the sautéed onions and garlic, carrots, zucchini, squash, split peas, vegetable broth and ham bone if using. Season with the cayenne pepper.
Adult: Bring to a boil, turn heat down to medium-low and simmer for 45 minutes, or until the split peas are tender.
Kid: Carefully rinse the quinoa.
Adult: Place a pot of water on the stove over medium-high heat and cook the quinoa according to package directions.
Together: When the peas are tender, remove the ham bone, transfer to a blender and puree until smooth. Place a scoop of quinoa into each bowl and ladle the soup over the top.
Kid: Sprinkle a few pieces of quinoa on top for decoration and enjoy. Garnish with additional vegetables if desired.